Chef Wendell: Springtime curried red lentil and coconut milk soup

(WISH photo)

INDIANAPOLIS (WISH) – When time-strapped, canned soups are convenient and quick, however, not as healthy as homemade. Cook from scratch where you control the quality of the ingredients so there will be more healthy vitamins in your soup bowl.  Here’s a recipe to help you get started on your healthy, delicious soup ways.

Red Lentil Soup with Curry and Coconut
4 to 6 servings
“Eat Right Now 2.0: with Chef Wendell Fowler” LULU Press

Red Lentils cook rapidly, so don’t walk away from the soup pot for too long. Protein-rich lentils are easily digested. Curry contains turmeric, a powerful anti-inflammatory and liver cleanser. In India where folks eat it daily, Alzheimer’s disease is barely known. Ginger can also prevent and manage Alzheimer’s and cancer.

3 tbs. raw, virgin unrefined coconut oil
3 medium onions
2 celery stalks
3 garlic cloves
1 inch piece of fresh ginger
3 medium carrots
Hot pepper of your choice
1 cup red lentils, washed and rinsed
14 oz. can coconut milk
1 bay leaf
2 tbs. curry powder
½ cup chopped cilantro
Fresh spring chives
Himalayan salt to taste

• In a food processer, pulse / chop the celery, carrots, onion, garlic and ginger into small chunks, the smaller the better.

• In a medium non-corrosive saucepan, over low fire, heat 1/2 the coconut oil; add the chopped onions, carrots, celery, curry, cilantro, hot pepper and ginger cook, and stir for one minute.

• Add 2 1/2 cups filtered water, lentils, carrots, coconut milk, salt and bay leaf. Cover and bring to a low simmer. Cook, stirring often; about 15 minutes.

• Remove bay leaf. Whisk until smooth. Taste and adjust salt.

• Garnish with spring chive then serve at air temperature.

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